Begin by brushing the meat to be roasted with extra virgin olive oil.
Put it in a very hot, non-stick pan without oil.
If necessary, add a little oil directly onto the meat during cooking.
Initially, keep the heat high and then adjust it during cooking.
Tilt the pan back and forth so that the oil slides over the surface of the meat and the pan.
From time to time press down on the meat and flip it using tongs, being careful not to puncture it.
The meat should be uniform in color.
Salt the meat only at the end of cooking so that it doesn’t release its juices.
Follow the same steps to brown a fillet.
The browning process is done when the fillet is a light brown, hazelnut color.